Miso Glazed Salmon

Ingredients

• 2 x 200g center-cut salmon fillets, skin-on, pin bones removed
• 3 tbsp (45g) white shiro miso paste
• 2 tbsp (30ml) mirin
• 1 tbsp (15ml) sake or dry sherry
• 1 tsp (5ml) toasted sesame oil
• 1 tsp (4g) caster sugar
• 2 heads bok choy, halved lengthways
• 1 tbsp (15ml) soy sauce (low sodium)
• 1 tsp sesame seeds, toasted
• 1 spring onion, thinly sliced on the diagonal
• 1 tsp fresh ginger, finely grated

Smart Substitutions

• ↔Use skin-on trout fillets as a more affordable alternative with a very similar nutritional profile
• ↔Swap white miso for red miso (aka) for a stronger, saltier flavour — reduce quantity by 30%

How to Cook

1. 1

   Whisk together miso, mirin, sake, sesame oil, and sugar in a small bowl until completely smooth. Pat the salmon fillets dry with paper towels. Place in a shallow dish and coat all over with the miso glaze. Cover and marinate in the fridge.

   20 min

   Even 20 minutes of marination makes a meaningful difference, but if you can prepare these the night before, the miso begins to cure the fish slightly — the flavour penetrates deeper and the texture becomes firmer and more luxurious.

2. 2

   Place an oven rack 15cm from the grill element. Preheat the grill (broiler) to maximum. Line a baking tray with foil and place salmon skin-side down. Grill for 7–9 minutes, watching closely in the final 2 minutes.

   9 min

   Do not walk away during the final 2 minutes. The miso sugar goes from perfectly caramelized to burnt in under 60 seconds under high grill heat.

3. 3

   While salmon grills, heat a non-stick skillet over high heat. Add bok choy cut-side down. Sear without touching for 2 minutes until charred. Flip, add a splash of water, cover, and steam for 1 minute until just tender. Dress with soy sauce and grated ginger.

   3 min

   High-heat charring on the cut face of the bok choy adds a bitter, smoky note that balances the sweet-salty glaze on the salmon beautifully.

4. 4

   Transfer salmon to plates. Arrange bok choy alongside. Scatter sesame seeds and sliced spring onion over everything. Serve immediately.

   1 min

   The salmon is at its peak the moment it comes out of the grill — the caramelized miso crust starts to lose its lacquer quality as it cools.